how2heroes » Rhubarb Bread Pudding

Dessert & Baked Goods » Rhubarb Bread Pudding

Bread pudding comes in all sizes, shapes, fillings and toppings. Todd Heberlein of Wilson Farm employs one of spring's first offerings, rhubarb, for a textured and colorful dessert, with a loaf of challah and a hint of dried lavender. Citrus, honey and lots of sweet-tart rhubarb produce a sensational dessert that we suggest embellishing with a dollop of Pomegranate Whipped Cream which Chef Todd provided for the recipe.

Print Recipe

Serves 10-12

Ingredients

Bread Pudding

1 loaf challah bread, cubed
2 tbsp dried lavender, lightly crushed
2½ cups milk
2½ cups light cream
4 whole eggs, lightly beaten
2 egg yolks, lightly beaten
1½ tsp orange zest
¾ cup sugar
¼ cup honey
1 tsp vanilla extract
3 cups (1 lb or 7-8 stalks) thinly-sliced rhubarb
sprinkle of turbinado (raw) sugar
nonstick cooking spray

Pomegranate Whipped Cream (optional)

1 cup heavy cream
2 tbsp confectioners sugar
3 tbsp pomegranate syrup/molasses

Equipment

9" x 13" baking dish
microplane/zester
baking sheet

How-to

Toast Bread

Preheat oven to 350°
Spread cubed challah bread on a baking sheet in an even layer (you may need to distribute between two sheets so that bread cubes do not overlap), and bake 8-10 minutes. until golden brown. Remove the toasted bread from the oven and set aside

Mix Flavorings, Dairy & Bread

Drop oven temperature down to 325º
In a large bowl, add lavender and crush the buds lightly with the back of a spoon. Add milk, light cream, lightly beaten eggs (beating with a fork just to break up yolks is enough), orange zest, sugar, honey and vanilla extract. Mix ingredients together
Fold the toasted bread into the bowl until bread is well coated, then let soak for 10-15 minutes, stirring occasionally

Add Rhubarb & Bake

While bread is soaking, trim and discard ends and leaves of rhubarb stalks. Gently wash under cold running water, then slice stalks thinly
Mix sliced rhubarb into the bread mixture
Lightly spray a 9" x 13" baking dish with nonstick cooking spray and pour the mixture into the baking dish
Sprinkle top with turbinado sugar, cover with foil and bake for 25 minutes. Remove foil and bake another 15-20 minutes until golden brown (the inside should still be slightly wet)
Let sit for 20-30 minutes before serving

Make Pomegranate Whipped Cream (optional)

Add heavy cream to a mixing bowl
With a stand or hand mixer, whip cream to soft peaks
Carefully fold in sugar and pomegranate syrup
Ready to use immediately or chill 5-10 minutes

Rhubarb Buying Advice from Chef Todd: Rhubarb colors range from red to green (fresh local rhubarb tends to be on the green side). Stalks should be firm with no discoloration. You don't need to peel (old wives' tale!) and don't eat any of the leaves!